5 lb bone-in short ribs (2.25 kg), English cut, 4-5 inches (10-12 cm) long
kosher salt, to taste
black pepper, to taste
1 lb dried shiitake mushroom (455 g)
boiling water
2 tablespoons canola oil
1 medium yellow onion, chopped
½ cup pear (115 g), Asian, grated
1 piece fresh ginger, 2-inch(5 cm),peeled and sliced
5 scallions, chopped (white parts only)
3 cloves garlic cloves, crushed
¼ cup rice wine (60 mL)
3 tablespoons sugar
½ cup light soy sauce (120 mL)
½ cup dark soy sauce (120 mL)
2 tablespoons gochujang, Korean
2 tablespoons mirin
2 tablespoons sesame oil
For Serving
cooked white rice
kimchi
sliced scallion
toasted sesame seed
Nutrition Info
Calories 557
Fat 23g
Carbs 39g
Fiber 20g
Sugar 15g
Protein 46g
How to Make It
1. Step
Generously season the short ribs all over with salt and pepper. Let sit at room temperature while you prepare the rest of the ingredients.
2. Step
Add the dried shiitake mushrooms to a large heatproof bowl and pour in enough boiling water to cover. Cover with plastic wrap and let soak for 1 hour.
3. Step
Preheat the oven to 350˚F (180˚C).
4. Step
Heat the canola oil in a large Dutch oven over medium-high heat until almost smoking. Working in 2 batches, sear the short ribs on all sides until deeply browned and crispy, about 10 minutes total. Remove the ribs from the pot and transfer to a plate.
5. Step
To pan with excess oil and beef fat, add the onion, Asian pear, ginger, scallions, and garlic, then cook over medium heat, stirring occasionally, until softened and slightly browned, about 10 minutes.
6. Step
Add the rice wine and stir to scrape up any browned bits from the bottom of the pot.
7. Step
Add the drained shiitake mushrooms, 1 cup (240 ml) of the shiitake soaking liquid, the sugar, light and dark soy sauces, gochujang, mirin, and sesame oil. Stir and bring to a boil.
8. Step
Nestle the short ribs back into the sauce, cover, and braise in the oven for 3 hours, or until the short ribs are tender enough to fall off the bone.
9. Step
Serve the short ribs over rice with the braising liquid spooned on top. Top with kimchi, sliced scallions, and toasted sesame seeds.
